Transparent soups are prepared in meat, chicken or fish broths. These soups look very nice and appetizing. Compared to ordinary ones, they should not be cloudy and have fat on the surface. How to cook chicken broth so that it is perfectly transparent and beautiful? Let's try to deal with this together.
Instructions
Step 1
We wash the cleaned bird with cold water from the outside and from the inside.
Step 2
We put the chicken in cold water, quickly bring to a boil, drain the water.
Step 3
Put cold water into the pot again and return it to the stove. We dip the chicken into it and put it on low heat. The chicken should cook for about 2 hours. In no case let the broth boil, it should only "languish" slightly. As soon as foam appears, carefully remove it with a slotted spoon. An hour before the end of cooking, add lightly fried roots and onions to the broth. Strain the broth.
Step 4
If the broth is not transparent enough, in this case, a guy will help us. For chicken, we prepare a draft from chicken bones and meat. We pass the meat through a meat grinder, add bones, wings, legs. Fill all this with cold water and let it brew for 1-2 hours in the cold. After insisting, add whipped egg whites, salt to the meat and mix well. Fry the roots and onions separately.
Step 5
Into the finished broth, add a pull, stir well, add the fried vegetables and bring the broth to a boil. Then we reduce the heat and continue to cook the broth for an hour and a half. Remember to remove foam and grease from the surface. At the end, filter the broth and let it brew.
Step 6
The finished broth should have a yellowish tint. Transparent soups are served in bouillon cups; croutons or pies with various fillings are offered separately to these soups. Cook cereals, noodles, eggs separately and pour hot broth. This will preserve transparency and give the food a delicious look.
